超声波辅助提取黄果柑皮果胶的工艺研究  

Study on Ultrasonic-assisted Extraction Technology of Pectin from Huangguogan Peel

作　　者：叶群丽[1] 李成忠[1] 何靖柳[1] 杨文君[1] 梁大伟[1] Ye Qunli;Li Chengzhong;He jingliu;Yang Wenjun;Liang Dawei(Ya′an Polytechnic College,Ya′an 625000,Sichuan,China)

机构地区：[1]雅安职业技术学院,四川雅安625000

出　　处：《四川化工》2021年第2期1-3,12,共4页Sichuan Chemical Industry

基　　金：雅安市重点科技计划项目(2020yyjskf12);雅安职业技术学院自然科学一般项目(YZY2018ZKB01)。

摘　　要：探究超声波辅助酸法提取黄果柑皮中果胶的最佳工艺,以新鲜黄果柑皮为原料,超声功率恒定下,在液料比、溶液pH值、超声温度及超声时间四个单因素试验基础上,利用正交试验优化得到最佳提取工艺:液料比40:1、pH值1.50、超声温度70℃、超声时间25 min,该工艺下果胶得率高达22.35%。To explore the extraction method of pectin with ultrasonic assisted acid from huangguogan peel,with fresh huangguogan peel as raw material,under constant ultrasonic power,Based on four single factor tests:liquid-solid ratio,pH value,ultrasonic temperature and ultrasonic time.The optimal extraction conditions were optimized by orthogonal experiment:liquid-solid ratio of 40:1,the pH value of 1.50,the temperature of 70℃and the time of ultrasonic of 25 min.Under the condition,the output ration of pectin reached 22.35%.

关 键 词：黄果柑皮 超声波 果胶 提取工艺 

分 类 号：TS209[轻工技术与工程—食品科学]